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Italian Ricotta Cheesecake
Dessert Italian

Italian Ricotta Cheesecake

3.9

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
  2. 2 Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
  3. 3 Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

By CLIFFYW

Sicilian Ricotta Cheesecake
Dessert Italian

Sicilian Ricotta Cheesecake

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
  2. 2 Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
  3. 3 Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

By Nicole

Olive Oil Orange Cornmeal Cake
Dessert Italian

Olive Oil Orange Cornmeal Cake

4.3

Prep
10 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
  3. 3 Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.

By The Viking Bunny

Italian Cheesecake
Dessert Italian

Italian Cheesecake

4.1

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
  2. 2 Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
  3. 3 Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

By LYNN SEVERNS

Orange Almond Biscotti
Dessert Italian

Orange Almond Biscotti

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
  2. 2 In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add eggs oil, and almond extract. Stir or mix by hand until mixture forms a ball.
  3. 3 Separate dough into 2 pieces and roll each one into a log, about 8 inches long. Place logs on a prepared baking sheet and flatten so they are about 3/4-inch thick. Bake in the preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2-inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

By Karen

Orange Pizzelle
Dessert Italian

Orange Pizzelle

4.0

Prep
20 min
Cook
1 min
Total
21 min

Instructions

  1. 1 Sift flour and baking powder together in a small bowl.
  2. 2 Beat the eggs in a large bowl with an electric mixer on medium speed, adding sugar gradually until mixture thickens. Beat in melted butter gradually until well-blended. Stir in orange extract, triple sec, yellow food coloring, and red food coloring. Carefully stir in sifted flour and baking powder until batter is stiff and smooth. Fold in grated orange zest.
  3. 3 Grease and preheat pizzelle baker according to manufacturer's instructions.
  4. 4 Use a small ice cream scoop or tablespoon cookie scoop to drop batter onto the preheated pizzelle baker. Bake until browned, 30 to 40 seconds. Transfer to a cooling rack to cool completely.

By Lela

Schiacciata alla Fiorentina or Italian Easter Cake
Dessert Italian

Schiacciata alla Fiorentina or Italian Easter Cake

3.2

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat oven to 360 degrees F (180 degrees C).
  2. 2 Grease a 9x13-inch baking dish with butter.
  3. 3 Mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
  4. 4 Pour batter into the prepared baking dish.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool before serving.

By Candice

Cranberry-Orange Biscotti
Dessert Italian

Cranberry-Orange Biscotti

4.7

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
  3. 3 Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
  4. 4 Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
  5. 5 Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

By bubbles52793

Italian Olive Oil Cake
Dessert Italian

Italian Olive Oil Cake

4.7

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Line the bottom of a springform pan with a round piece of parchment paper and generously grease with olive oil. Grease the sides of the pan with olive oil as well.
  3. 3 Combine flour, salt, baking powder, and baking soda in a bowl; whisk together until evenly combined.
  4. 4 Combine eggs, sugar, olive oil, milk, honey, and orange zest in a second bowl. Starting slowly at first, whisk together until mixture is smooth. Stir in flour mixture until everything is just mixed together and flour has disappeared. Do not overmix.
  5. 5 Pour batter into the prepared pan and tap pan a few times against the work surface to remove any air bubbles.
  6. 6 Bake in the preheated oven until the cake is browned on the surface and a wooden skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Make sure to not overbake.
  7. 7 Transfer cake to a wire rack and allow to cool for 30 minutes. Loosen edge of the cake by running a knife around the sides of the pan. Remove from the pan and allow to cool completely, another 30 minutes. Dust with powdered sugar if desired.
  8. 8 Serve and enjoy!

By John Mitzewich

Sardinian Papassini Cookies
Dessert Italian

Sardinian Papassini Cookies

Prep
30 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Dilute thawed orange juice concentrate with water.
  3. 3 Cut butter into flour until texture resembles coarse crumbs. Add walnuts, white sugar, raisins, orange juice mixture, orange zest, and salt; mix together with your hands. Add more flour as needed until dough is not sticky.
  4. 4 Roll dough on a floured board into a square shape. Cut into diamond shapes or squares. Arrange on ungreased cookie sheets.
  5. 5 Bake in batches the preheated oven until edges are golden, 15 to 20 minutes. Remove from the oven and let cool, 15 to 20 minutes.
  6. 6 Meanwhile, combine powdered sugar and milk in a bowl. Frost cookies and add sprinkles.

By Jennifer Santana

Gingerbread Pizzelle
Dessert Italian

Gingerbread Pizzelle

2.0

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Preheat pizzelle baker according to manufacturer's instructions.
  2. 2 Mix whole wheat flour, baking powder, cinnamon, ginger, allspice, cloves, and black pepper together in a large bowl.
  3. 3 Melt butter in a large saucepan over medium heat. Remove from heat. Stir white sugar, brown sugar, molasses, and orange zest into saucepan until well-combined. Add 1/2 of the flour mixture, stirring until smooth. Add eggs; mix until smooth. Stir in remaining flour mixture, mixing until batter is smooth.
  4. 4 Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 1 1/2 minutes.

By sueb

Italian Fresh Purple Grape Cake
Dessert Italian

Italian Fresh Purple Grape Cake

4.3

Prep
25 min
Cook
55 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Generously butter and flour a 9-inch springform pan, tapping out any excess flour.
  2. 2 Whisk sugar and eggs together in the bowl of a stand mixer fitted with the whisk attachment until thick and lemon-colored, about 3 minutes. Whisk in milk, olive oil, melted butter, and vanilla extract until blended.
  3. 3 Sift 1 ½ cups flour, baking powder, and salt into a large bowl; toss in lemon zest and orange zest until evenly coated. Stir flour mixture into sugar mixture with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl; stir once more. Set batter aside to allow flour to absorb liquids, about 10 minutes.
  4. 4 Stir 7 to 8 ounces grapes into batter until incorporated; spoon batter into the prepared cake pan and smooth top with a spatula.
  5. 5 Bake in the preheated oven for 15 minutes. Sprinkle reserved grapes over top. Continue baking until top is a deep golden brown and cake feels quite firm when pressed with a fingertip, about 40 minutes more. Cool on a wire rack for 10 minutes.
  6. 6 Run a knife along sides of the pan to loosen cake. Release and remove sides of springform pan, leaving cake on the pan base. Cool to room temperature. Cut into thin wedges to serve.

By MARBALET

Italian Easter Grain Pie
Dessert Italian

Italian Easter Grain Pie

5.0

Prep
20 min
Cook
85 min
Total
585 min

Instructions

  1. 1 Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
  2. 2 Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
  3. 3 When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
  6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.

By PAMSTER2

Cucidati II
Dessert Italian

Cucidati II

4.5

Prep
60 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
  2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

Semolina Cake
Dessert Italian

Semolina Cake

3.8

Prep
30 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
  2. 2 Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
  3. 3 Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
  4. 4 Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
  5. 5 Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

By sapphireml

Sicilian Easter Pie
Dessert Italian

Sicilian Easter Pie

4.2

Prep
30 min
Cook
80 min
Total
470 min

Instructions

  1. 1 Bring 2 cups water to a boil in a saucepan; stir in rice. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Set aside off heat.
  2. 2 Meanwhile, place raisins in a small saucepan; cover with boiling water. Cook over low heat until raisins plump, about 10 minutes. Drain. Set aside.
  3. 3 Combine flour and ⅓ cup superfine sugar in the bowl of a food processor; add butter and pulse until mixture looks like cornmeal. Pulse in 1 egg yolk; pulse in ice water, 1 tablespoon at a time, until dough holds together when squeezed. Wrap dough in plastic wrap; refrigerate at least 2 hours.
  4. 4 Combine cooked rice, milk, orange zest, and 1 tablespoon white sugar in a medium saucepan over low heat, stirring frequently, until filling is thick and creamy. Remove from heat.
  5. 5 Whisk remaining 3 egg yolks and ⅓ cup white sugar together in a large bowl; gradually add hot rice mixture, 1 cup at a time, whisking constantly. Stir in raisins, ricotta cheese, orange flower water, vanilla, and cinnamon. Cool filling to room temperature.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Roll ¾ dough into an 11-inch circle; place into the bottom and up the sides of a 9-inch springform pan. Cover dough lightly with plastic wrap and refrigerate. Roll out remaining ¼ dough into a 10-inch circle. Cut into lattice strips. Set aside.
  8. 8 Beat 4 egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold ⅓ whites into rice filling to lighten, then quickly fold in remaining ⅔ whites until no streaks remain.
  9. 9 Pour filling into dough-lined pan. Start with the longest lattice dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Seal lattice strips to bottom of pastry edges.
  10. 10 Bake in the preheated oven until pastry is golden brown, about 1 hour. Cool about 4 hours. Refrigerate until ready to serve.

By LINDASLUSCIOUSPIES

Grandma Anna's Italian Pepper Cookies
Dessert Italian

Grandma Anna's Italian Pepper Cookies

Prep
25 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Sift flour, sugar, cocoa powder, pepper, cinnamon, baking soda, nutmeg, and cloves for cookies together into a large bowl.
  3. 3 Place shortening in a microwave-safe bowl. Microwave on high in 30-second increments until melted. Pour into dry ingredients and mix with a spoon.
  4. 4 Add milk, orange juice, orange zest, and vanilla; mix with a spoon to combine. Add raisins, chopped walnuts, and finely chopped walnuts and mix with your hands to combine. Roll dough into small balls and set 1/2 inch apart on the prepared baking sheets.
  5. 5 Bake in batches in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
  6. 6 Prepare glaze while cookies cool. Place confectioners' sugar in a bowl. Add milk, orange juice, and orange zest and mix until smooth.
  7. 7 Brush glaze onto cooled cookies or spread with a spoon. Decorate with sprinkles.

By DaniDee

Orange Sponge Cake
Dessert

Orange Sponge Cake

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
  2. 2 Separate the eggs while cold, then bring to room temperature.
  3. 3 Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
  4. 4 In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
  5. 5 Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

By Jackie Lim

Strawberry Cream Parfaits with Coconut Macaroons
Dessert

Strawberry Cream Parfaits with Coconut Macaroons

5.0

Prep
Cook
Total

Instructions

  1. 1 Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
  2. 2 When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
  3. 3 Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
  4. 4 To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

By USA WEEKEND columnist Pam Anderson

Pineapple Orange Sorbet
Dessert

Pineapple Orange Sorbet

4.4

Prep
20 min
Cook
10 min
Total
180 min

Instructions

  1. 1 In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
  2. 2 In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
  3. 3 Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

By JENINE7

Amaretto Shortbread Cookie
Dessert

Amaretto Shortbread Cookie

4.0

Prep
30 min
Cook
15 min
Total
115 min

Instructions

  1. 1 Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes.
  4. 4 Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

By Ann

Spiced Orange Olive Oil Cake
Dessert

Spiced Orange Olive Oil Cake

4.4

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
  2. 2 Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

By ChefJackie

Poppy Seed Cookies II
Dessert

Poppy Seed Cookies II

4.5

Prep
Cook
Total

Instructions

  1. 1 Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
  2. 2 Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
  3. 3 Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.

By J. Storm

Cranberry Oat Bars
Dessert

Cranberry Oat Bars

4.4

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
  3. 3 In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
  4. 4 Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

By Inger

Chocolate-Dipped Orange Shortbread Cookies
Dessert

Chocolate-Dipped Orange Shortbread Cookies

4.9

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  3. 3 Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
  4. 4 Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
  5. 5 Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

By SunnyDaysNora

Orange Pecan Cookies
Dessert

Orange Pecan Cookies

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside.
  2. 2 In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
  3. 3 Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely.
  4. 4 Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth.
  5. 5 Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

By HAPPYBAKER1

Poppy Seed Cookies III
Dessert

Poppy Seed Cookies III

4.4

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.

By Amy Mox